English Pea Risotto

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Chef Jeff Rogers showcased the best of northern California at his Beard House dinner. In this deliciously creamy risotto, he used peas from Serendipity Farms, located near Monterey, and served it with red abalone from Monterey Bay.

Ingredients

1 cup English peas

1 stick unsalted butter

1/2 large yellow onion, diced

1 cup carnaroli rice

1 tablespoon chopped garlic

1 1/2 cups white wine

1 quart chicken stock

Salt, to taste

1 1/2 cup grated Parmesan cheese

Method

Bring the peas to a boil in salted water and cook for 2 minutes. Drain, immerse in ice water, and then drain again.

Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the rice and garlic. When the rice begins to sizzle, add the wine. Stirring constantly, wait for the liquid to almost completely evaporate. Start adding the stock, 1 cup at a time, stirring constantly, and waiting for the liquid to reduce between additions. Continue cooking and adding stock until the rice is al dente and the mixure is creamy, about 20 minutes (you may not need to use all of the stock). Mix in the peas, season with salt, and top with the cheese. Serve immediately.